Panela Pistachio Cake with Vanilla Bean SMBC and Roasted Rhubarbs

Ingredients

For the Panela and Pistachio Cake

165 grams all-purpose flour

60 grams pistachio flour

2 tsp baking powder

1/2 tsp sea salt

110 grams sugar

50 grams Panela or Muscovado sugar

180 grams butter, melted and cooled at room temperature

3 large free-range eggs, at room temperature

35 ml full-fat milk, at room temperature

120 grams crème fraîche

For the Vanilla Bean SMBC

65 grams egg white

80 grams sugar

120 grams butter, at room temperature

1 vanilla bean

For the Roasted Rhubarbs

2 stems of rhubarb

20 grams sugar

40 ml water

Pod from the vanilla above, optional

Method

For the Roasted Rhubarbs

Cut the rhubarbs into 6 cm pieces, toss them with the sugar, and arrange them on a baking dish. Add the water and roast at 180° C (160° C fan) for 12-15 minutes, or until the rhubarbs are cooked, but still holding their shape. Let cool completely and transfer to the fridge.  

For the Cake

Preheat the oven to 180° C (160° C fan). Lightly grease a 21cm cake pan pan and line the base and sides with parchment paper.

Sift the all-purpose flour, baking powder, and salt. Set aside.

In a medium bowl, combine the melted butter and sugars until mixed. Add the eggs one at a time until the batter is shiny and homogenous. Add the pistachio flour, followed by the rest of the dry ingredients.

In the end, add the milk and crème fraîche, mix until just combined. Be careful not to overmix.

Pour the batter into the prepared pan and gently even out the top with a spoon or a spatula. Bake the cake for 40-45 minutes or until golden brown. Transfer the cake to a wire rack and wait at least 45 minutes before spreading the buttercream.

For SMBC

Mix the egg whites, vanilla bean seeds, and sugar in a heatproof bowl over a bain-marie until the sugar dissolves completely - the temperature should be around 70° C. Whip the mixture until you get a stiff and glossy meringue. Add the room-temperature butter cubes one at a time and keep whipping until the texture is thick, creamy, and smooth.

SMBC can be thorny to make, so if you need a resource to troubleshoot, you can check Serious Eats rescue guide here

To assemble

Spread the buttercream and arrange the rhubarbs on top. Decorate the cake with more pistachio and/or edible flowers.

Noosh-e-Jaan, may it nourish your soul. x